Chicken with Tarragon-Mustard Sauce

1  piece		Chicken with Tarragon-Mustard Sauce
1  cup		adapted from Pressure Cooking for Everyone
1  teaspoon		dried tarragon
1/2  teaspoon		salt, plus more to taste
1/4  teaspoon		black pepper, plus more to taste
2  lb.		boneless, skinless chicken breasts
1  tablespoon		olive oil
1  tablespoon		unsalted butter
1/2  cup		chopped shallots
16  ounces		sliced mushrooms
1/2  cup		dry white wine
1/2  cup		chicken stock
2  cups		stems fresh tarragon
2  tablespoons		half and half
1  tablespoon		dijon mustard
1  tablespoon		cornstarch
2  tablespoons		chopped fresh parsley, for garnish

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken with Tarragon-Mustard Sauce ingredients. The serving size for any ingredient in Chicken with Tarragon-Mustard Sauce may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a 5-7 quart pressure cooker, heat the oil over medium-high heat. In batches, cook the chicken turning once, until lightly browned on both sides, about 3 minutes. Transfer to a plate and set aside.

Remove any remaining oil. Add the butter and heat over medium heat. Add the shallots and stir until softened, about 1 minute. Add the mushrooms and saute about 1 minute. Pour in the wine and bring to a boil, scraping up any browned bits in the cooker. Stir in the stock and add the fresh tarragon.

Return the chicken to the cooker. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 10 minutes. Remove from heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam. Transfer the chicken to a serving platter and cover with foil to keep warm. Discard fresh tarragon stems.

Skim any fat from the surface of the cooking liquid. Bring to a boil, uncovered, over medium heat. In a small bowl, combine the half and half, mustard, and cornstarch. Whisk in the cornstarch mixture until completely dissolved. Cook until just thickened. Season to taste with salt and pepper. Pour sauce over chicken, sprinkle with parsley, and serve.